Mangonada (Chamoyada) Mocktail Cup (Print Version)

Vibrant frozen mango drink with chamoy, lime, Tajín rim and diced mango—ready in 15 minutes for a festive sip.

# What You'll Need:

→ Mango Base

01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or juice
03 - 2 tbsp freshly squeezed lime juice
04 - 1-2 tbsp agave syrup (to taste)
05 - 1/4 tsp chili powder (optional, for extra kick)

→ Garnishes & Layers

06 - 2 tbsp chamoy sauce
07 - 1 tbsp Tajín seasoning or chili-lime powder
08 - 1/2 cup fresh mango, diced
09 - 1 lime, cut into wedges
10 - Tamarind candies or mango slices (optional)

# How To Make It:

01 - In a blender, combine frozen mango chunks, mango nectar, lime juice, agave syrup, and chili powder. Blend until smooth and slushy. Adjust sweetness or tartness as desired with additional agave or lime.
02 - Run a lime wedge around the rims of two serving cups. Dip rims into Tajín or chili-lime powder to coat.
03 - Drizzle 1 tablespoon chamoy sauce around the inside of each prepared cup.
04 - Spoon or pour the mango slush mixture into the cups, layering with diced fresh mango as desired.
05 - Garnish with additional chamoy, Tajín, mango slices, tamarind candies, or a lime wedge. Serve immediately with a wide straw or spoon.

# Expert Tips:

01 -
  • It’s secretly the most crowd-pleasing nonalcoholic drink for any party.
  • You can adjust the spicy-sweet kick to suit any mood, making it endlessly customizable.
02 -
  • If you use too much mango nectar, the base turns soupy—cold, but not slushy.
  • Real chamoy is a game changer, so try a few brands to find the zestiest one.
03 -
  • I once tried using fresh mango instead of frozen, but the texture just wasn’t the same—frozen is best here.
  • A drizzle of extra chamoy and a sprinkle of chili powder right on top before serving is the secret to a punchy finish.
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